Effect of two production methods on macro nutrient and isoflavone-aglycone composition in tempeh produced by household industries
| Main Authors: | Efriwati, Efriwati; Center for Biomedical and Basic Health Technology, National Institute of Health Research and Development, Ministry of Health Republic Indonesia, Nuraida, Lilis; Southeast Asian Food and Agricultural Science & Technology Center (SEAFAST); and Department Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University. |
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| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Badan Penelitian dan Pengembangan Kesehatan
, 2014
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| Subjects: | |
| Online Access: |
http://ejournal.litbang.depkes.go.id/index.php/HSJI/article/view/3434 |
Daftar Isi:
- AbstrakLatar belakang: Tempe telah digunakan sebagai sumber gizi dan makanan yang menyehatkan. Pengrajin tempe memproduksi tempe dengan metode yang berbeda. Perbedaan metode dapat menyebabkan perbedaan mikrob selama fermentasi tempe dan komposisi kimia tempe. Oleh karena itu pengaruh metode yang berbeda terhadap kandungan gizi makro dan komponen aktif seperti aglikon-isoflavon pada tempe perlu dievaluasi. Metode: Disain penelitian adalah penelitian lapangan dan analisis di laboratorium. Sampel tempe diambil dari dua pengrajin tempe di Bogor yang mengaplikasikan dua metode berbeda pada bulan Maret 2011 dan disimpan beku sebelum dilakukan analisis. Analisis terhadap kandungan gizi makro dan aglikonisoflavon dilakukan pada bulan April-Juli 2013 dengan metode AOAC. Hasil: Kecuali untuk kadar abu, berdasarkan berat basah, semua gizi makro dan komposisi aglikon-isoflavon tempe diproduksi dengan metode A sedikit lebih tinggi dari metode B. Namun berdasarkan berat kering, tempe yang diproduksi dengan metode B mengandung kadar gizi makro dan aglikon-isoflavon lebih tinggi dari tempe yang diproduksi dengan metode A, kecuali karbohidrat. Kesimpulan: Perbedaan metode produksi tempe berpengaruh terhadap kandungan gizi makro dan aglikonisoflavon. Namun demikian, tempe dari kedua pengrajin yang mengapliasikan metode yang berbeda dapat digunakan sebagai sumber gizi makro dan aglikon-isoflavon yang baik. (Health Science Indonesia 2013;2:69-73)Kata Kunci: Tempe, Gizi makro, Aglikon-isoflavon, mikrobAbstractBackground: Tempeh was used as nutrition source and healthy food. Tempeh household industries apply different production methods. Those different could lead to different microbial composition and hence different chemical composition of tempeh. Therefore it is necessary to evaluate the effect of different tempeh production methods on the content of macro nutrient and active compound such as isoflavone-aglyconee in tempeh. Methods: The design of the study was field study and laboratory analyses. Samples of tempeh were collected from two tempeh household industries in Bogor, who applied different production methods in March 2011 and kept frozen before analyses. Analyses of macro nutrient and isoflavone-aglycone were carried out in the laboratory from April-July 2013 using AOAC methods. Results:Except for ash content, on wet bases, all macro nutrient and isoflavone-aglycone composition of tempeh produced by method A was slightly higher than method B. However based on dry weight, tempeh produced by method B contained higher macro nutrition and isoflavone-aglycone than tempeh produced by method A, except carbohydrates. Conclusion: Different tempeh production methods affected macro nutrient and isoflavone-aglycone content. However, tempeh from two household industries applying different method could be used as good sources of macro nutrient and isoflavone-aglycone. (Health Science Indones 2013;2:69-73)Key word: Tempeh, isoflavone-aglycone, macro nutrient, microbial